WEIGHT WATCHERS STUFFED PEPPERS RECIPES

Steps:

• Cook the rice according to the package directions, omitting the butter or the vegetable oil. Let cool about 10 minutes.
• Meanwhile, with a sharp knife, slice off the top inch of each bell pepper and remove and discard the seeds; set the peppers aside.
• Combine the cooked rice, ground beef, 1/4 cup of the vegetable juice, the Parmesan, salt, and ground pepper in a medium bowl. Spoon the rice mixture evenly into the peppers.
• Place the peppers in a 3-quart saucepan; pour the remaining 1 1/4 cups vegetable juice around the peppers and set the pan over medium-high heat. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender and the beef is cooked through, 20 – 25 minutes. Serve the peppers with the sauce. Yields one pepper per serving.

Steps:

• Preheat oven to 375°F. Coat a baking dish just large enough to hold peppers with cooking spray.
• Slice tops off peppers; reserve tops. Carefully remove seeds and ribs from peppers; trim a thin sliver off bottoms if peppers don’t stand upright (being careful not to cut through into cavity).
• To make filling, in a large mixing bowl, combine half the onion, half the garlic, parsley, dill, 1/4 c tomatoes, rice, turkey, 3/4 tsp salt, and black pepper; set aside.
• To make sauce, in a medium nonstick skillet, heat oil over medium heat. Add remaining onion; cook, stirring occasionally, until translucent, about 3 minutes. Add remaining garlic; cook, stirring, 30 seconds. Stir in remaining tomato, remaining 1/4 tsp salt, and water; bring to a boil over high heat. Reduce heat to medium low; simmer 1 minute.
• Loosely stuff peppers with filling (leaving enough room for rice to expand – about 3/4 c in each) and nestle peppers in baking dish; replace pepper tops. Spoon tomato sauce around peppers in baking dish.
• Cover dish tightly with foil; bake until peppers are tender and rice is cooked, 75-90 minutes.
• Serving size: 1 stuffed pepper and 1/2 c sauce